Tiramisu

Every Christmas, one lucky someone is sent down to the basement refrigerator at my in-laws’ house to retrieve the tiramisu, and forgive me, but I think it’s the happiest moment of the holiday season. The china comes out along with the fancy spoons and napkins, and a bunch of hungry dessert-lovers wait in anticipation at the dining table for our favorite final course. We may be full of dinner and the tiramisu may be store-bought, but with a cup of espresso it tastes like heaven on earth! Take it from me… Not long ago, I avoided coffee-flavored anything.

I will never be able to thank my married-into family enough, though, for coaxing me into loving this delicious confection! Soft, spongy and feather light with layers of whipped cream, mascarpone and sweet ladyfingers, just one spoonful is never enough. Now that I found a recipe with an almost identical taste to my favorite, I’ll hopefully be able to debut my homemade dessert at a future Christmas with my family!

Best of all, this recipe is so easy and tastes best after a full day of sitting in the fridge! Though it turned out incredibly tasty, I wasn’t sure if this tiramisu would work out at first, so I used the easiest-to-find ingredients possible, including store-bought ladyfingers and mascarpone. However, if you are interested in taking this homemade all the way, check out these recipes for homemade mascarpone from Teenie Cakes and homemade ladyfingers from Annie’s Eats, two of my favorite food bloggers.

Directions:

Combine egg yolks and sugar in the top of a double boiler (If you don’t have one, here’s an easy tutorial on how to make your own). Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.

Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.

Line the bottom and sides of a large glass dish with the ladyfingers. Brush with coffee liqueur or strong coffee. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee and filling layers. Garnish with sifted cocoa powder and/or shaved chocolate. Refrigerate several hours or overnight.

If desired, use a round biscuit cutter to cut individual portions of tiramisu from the dish. (This keeps calories down and also creates a nice presentation for guests!)

Tiramisu is also a family favourite here. I just made it this week. I love the individual presentations you made. So pretty and a grand idea. I usually do mine in a spring form pan with the lady fingers vertical along the side with the simplest delectable recipe:6 yolks6 scant tablespoons of sugar6 whites8 ounces of tiramisuBeat the egg whites until soft peaks form; set asideBeat the yolks with sugar until beautiful and thick then add the cheese and beat until light and beautiful and thickFold the whites into the cheese mixtureThen, dip the lady fingers very quickly into equal portions of very strong espresso and your favourite liqueur… I usually use Kahlua, but love Grand Marnier. Sometimes I do a mixture of Kahlua with Sambuca that is deadly good, too.:)Valerie

My first attempt at Tiramisu was during Christmas this past year. It didn’t work out well, but it wasn’t the most horrible thing either. The recipe I used said to dip the ladyfingers in the coffee, but it didn’t specify how long, and I saturated them. This resulted in soggy cookies that filled your mouth with cold coffee with every bite. Who likes that?

I don’t let recipes get the best of me. I’ll bookmark this one and try it out sometime. Thanks. :)

Nothing says “all mine” like these scrumptious individual servings of Tiramisu… let’s face it, sometimes you just don’t want to share! I think your family will be impressed come the holidays when you present them with these.

Oh my goodness! I am not one for tiramisu-I don’t know why, I always go for the chocolate desserts, but your version is making me want a huge dish of it right now. I have a feeling that this will be on my mind for days. This is, though, my little brother’s favorite dessert, and he’s coming into town this weekend. Maybe I should give it a try. Beautiful job!

I am head over heels for tiramisu. Your photographs make me want to go and make it right now. Thank you so much for sharing not just the recipe for your tiramisu but the recipes for homemade mascarpone cheese and the ladyfingers! I am excited to make my very own tiramisu from scratch!

I love tiramisu, too. It’s one of the desserts that’s not too sweet. Here, it’s a standart dessert, everyone knows it and has eaten it and for me, I think it’s the first dessert I learned to make many years ago.Last time I tried making my own ladyfingers, it’s great!I never tried the tiramisu with whipping cream, we normally use 500 g mascarpone!Your’s looks SO yummy!

By the way, I love your blog, and everyday I hope there’s a new recipe on :) Now that I have a blog on my own, I can become a reader :)

I love tiramisu, but have never made it either, but I’ll me making this soon. The individual little portions are such a great idea and gorgeous presentation, worthy of the good china and fancy spoons and napkins.

Tiramisu – one of my all time favorite desserts.This looks creamy, decadent & fabulous Georgia. You are right, it is better once the flavors combine overnight. The only problem is keeping away from it long enough. The other thing I love about Tiramisu – the sugar/caffeine boost :) xo

wow this looks GREAT! for some reason- I am afraid to make tiramisu- i keep thinking its going to be painfully difficult to do. but i am obssessseedd with it so i should probably conquer my fear and do it sometime soon!

Tiramisu=Simple, Spongy and Creamy with that hint of coffee liquor that I adore! Simply stunning. I won a man over with this confection (now husband). ;-). Congrats on Top 9! Love that biscuit cutter tip! So cute!

Do you have any clue how many lady fingers you used? I have never seen a 12 oz package and I was thinking about making homemade ones from Annie’s recipe anyways but I don’t know how many cookies to use. Thanks!

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